BAKERpedia's video: Tuesday 10 at 10: artisan bread shelf life straight dough and more

Richard is back again this Tuesday morning answering baker questions! Today's topics include: - What is the shelf life of artisan breads? - What is the difference between the straight dough and the sponge dough method? - If you see bubbles or blistering coming from mineral oil in your finished baked buns, what is a good replacer? Curious to learn more about artisan bread? Check out this article: https://t2m.io/KNa5HWVw Want to explore the sponge and dough method? Learn more here: https://t2m.io/tFpVnKf2 Looking to learn more about the straight dough method? Check out this article: https://t2m.io/63trwSwZ Searching for more free online bakery resources? Head to the BAKER Academy: https://t2m.io/aBREZt90 Want to take a deeper dive with Richard about your product? Get in touch here: https://t2m.io/Tbfq6Vy8 Still have a question? BAKERpedia it: https://t2m.io/0Fxs88Ut